This green tea is made from a legendary cultivar, first referenced in Lu Yu's Classic of Tea in 760. It's distinguished by its unique chartreuse color and brief growing season, and was only found growing wild until deliberate cultivation began in the 1980s. Hailing from the bamboo forests of Anji, west of Shanghai, this organic lot consists of long bud and leaf sets—but with a twist. The producer played with the traditional shape, and the resulting flavor is both bolder and more nuanced than typical Anji Baicha. 

When infused, the tender leaves reveal a sweet aroma; the lemony, vegetal flavor unfolds with a pleasantly spicy and savory aftertaste hinting of black pepper and sesame seed. As with traditional Chinese green teas, it's best enjoyed with water off a boil—try 180°F, and explore multiple steeps.

Country: China
Region: Zhejiang Province
Tasting Notes: sesame seed, artichoke, green apple
Harvest Season: Spring 2025

2 oz

Click here to order a small sample size of this tea.

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 180-185º F

 3-4 grams, 2-3 minute steep

 ⅓ full, 1 minute steep